From 2f74a2aa2794ff5c3d83844da11eb0110f1bdb98 Mon Sep 17 00:00:00 2001 From: Oliver Warlow <52298102+revilowaldow@users.noreply.github.com> Date: Wed, 20 Dec 2023 15:23:55 +0000 Subject: [PATCH] Toussaint Recipes --- ...llancz; The Witcher Official Cookbook.json | 1189 ++++++++++++++++- 1 file changed, 1135 insertions(+), 54 deletions(-) diff --git a/recipe/Gollancz; The Witcher Official Cookbook.json b/recipe/Gollancz; The Witcher Official Cookbook.json index 0720968b62..228aa795e5 100644 --- a/recipe/Gollancz; The Witcher Official Cookbook.json +++ b/recipe/Gollancz; The Witcher Official Cookbook.json @@ -3144,9 +3144,7 @@ "page": 143, "type": "Skellige Isles", "diet": "X", - "allergenGroups": [ - "" - ], + "allergenGroups": [], "serves": { "exact": 2 }, @@ -4099,6 +4097,50 @@ } } }, + { + "name": "Corvo Bianco Lemonade", + "source": "TWOC", + "page": 222, + "type": "Toussaint", + "diet": "C", + "allergenGroups": [], + "makes": "1 quart / 1l", + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}ml 100 percent white grape juice", + "amount1": 2.5, + "amount2": 600 + }, + { + "type": "ingredient", + "entry": "Juice of {=amount1/v} lemons, plus 1 lemon, sliced", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g white grapes, stemmed and halved", + "amount1": 1, + "amount2": 150 + }, + "Floral honey for sweetening (optional)", + { + "type": "ingredient", + "entry": "{=amount1/v} mint leaves, with more for garnishing", + "amount1": 10 + } + ], + "instructions": [ + "In a 1-qt / 1L pitcher with a lid, combine the grape juice and lemon juice, then add the lemon slices, grape halves, and mint. Cover and refrigerate for at least 1 hour or up to 2 days before serving.", + "When ready to serve, sweeten with honey, if needed, and garnish with the mint leaves." + ], + "fluff": { + "_recipeFluff": { + "name": "Corvo Bianco Lemonade", + "source": "TWOC" + } + } + }, { "name": "Crimson Beetroot Soup", "source": "TWOC", @@ -4365,6 +4407,131 @@ } } }, + { + "name": "Double Veggie Ratatouille", + "source": "TWOC", + "page": 196, + "type": "Toussaint", + "diet": "V", + "allergenGroups": [], + "serves": { + "exact": 4 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} medium carrot, diced", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium parsley root or parsnip, diced", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium celery root, diced", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} small round white potato, diced", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} garlic cloves", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp vegetable oil", + "amount1": 2 + }, + "Kosher salt", + { + "type": "ingredient", + "entry": "{=amount1/v} medium zucchini, thinly sliced", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium eggplant, thinly sliced", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium tomatoes, thinly sliced", + "amount1": 2 + }, + { + "type": "entries", + "name": "Herb Drizzle", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp extra-virgin olive oil", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp lemon juice", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp dried basil", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp dried thyme", + "amount1": 0.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp dried savory", + "amount1": 0.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp parsley flakes", + "amount1": 0.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} pinch kosher salt", + "amount1": 1 + } + ] + }, + "Fresh rosemary leaves, for garnish", + "Fresh bread for serving" + ], + "instructions": [ + "Preheat the oven to 400°F / 200°C.", + "In a 10-inch / 25cm oval ovenproof baking dish, combine the carrot, parsley root, celery root, potato, and garlic, then drizzle with the vegetable oil, sprinkle with ½ tsp salt, and toss to coat. Transfer to the oven and roast the vegetables until soft and lightly browned, about 30 minutes.", + "Meanwhile, line a baking sheet with parchment paper.", + "Place the zucchini, eggplant, and tomatoes on the prepared baking sheet and sprinkle both sides of the vegetables with salt. Let sit for 20 minutes, and then pat dry with paper towels. Set aside.", + { + "type": "entries", + "name": "To Make the Drizzle:", + "entries": [ + "In a small bowl, combine the olive oil, lemon juice, basil, thyme, savory, parsley flakes, and salt and stir to incorporate. Set aside." + ] + }, + "Remove the root vegetables from the oven and leave the oven on. Peel the garlic and return it to the baking dish. Using a potato masher or a fork, mash the roasted vegetables, season with pepper, and mix to incorporate.", + "Using a spatula, evenly spread the mashed vegetables across the bottom of the dish. Arrange the zucchini, eggplant, and tomatoes on top of the mashed vegetables in an alternating pattern, starting from the outer edge of the dish and spiraling into the middle. Brush the vegetables with the herb drizzle.", + "Bake the vegetables, uncovered, until nicely browned, 35 to 40 minutes. Remove from the oven and let rest for 5 minutes.", + "Garnish with fresh rosemary and serve the ratatouille with hunks of fresh bread." + ], + "fluff": { + "_recipeFluff": { + "name": "Double Veggie Ratatouille", + "source": "TWOC" + } + } + }, { "name": "Doughnuts with Plum Jam and Bacon Sprinkles", "source": "TWOC", @@ -4582,6 +4749,94 @@ } } }, + { + "name": "Dun Tynne Leek and Bacon Soup", + "source": "TWOC", + "page": 202, + "type": "Toussaint", + "diet": "X", + "allergenGroups": [], + "serves": { + "exact": 4 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} large leeks (white and green parts), trimmed and halved", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g slab bacon, diced", + "amount1": 5, + "amount2": 150 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} celery stalks, diced", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} garlic cloves, minced", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}ml vegetable stock or water, or as needed", + "amount1": 3, + "amount2": 720 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium round white potatoes, diced", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} bay leaf", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} sprig rosemary, or {=amount2/v} tsp dried rosemary", + "amount1": 1, + "amount2": 0.5 + }, + "Kosher salt", + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp sour cream", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp parsley flakes", + "amount1": 1 + }, + "Freshly ground black pepper", + "Extra-virgin olive oil for drizzling", + "Chopped chives for garnishing", + { + "type": "ingredient", + "entry": "{=amount1/v} tsp nigella seeds (optional)", + "amount1": 1 + } + ], + "instructions": [ + "Rinse the leeks thoroughly, then drain and thinly slice crosswise.", + "In a medium stockpot over medium heat, combine the bacon and a splash of cold water. Cook, stirring occasionally, until the water evaporates, 2 to 3 minutes, then continue cooking until the fat renders and the bacon is lightly browned, 4 to 5 minutes more. Add the leeks and celery and cook, stirring occasionally, until the vegetables soften and are lightly browned, another 4 to 5 minutes. Then add the garlic and stir-fry for 30 seconds.", + "Turn the heat to high and add the vegetable stock, potatoes, bay leaf, rosemary, and 1 tsp salt and bring to a boil. Turn the heat to low, cover, and let simmer until the potatoes are completely tender, about 15 minutes. Discard the bay leaf and rosemary sprig (if using). Using a potato masher, lightly mash the soup until it becomes thick but has some chunks remaining.", + "In a small bowl, combine ¼ cup / 60ml of the hot soup and the sour cream, stir to incorporate, and then slowly pour this mixture into the pot, while stirring constantly with a wooden spoon (to prevent curdling of the cream). Stir in the parsley flakes and continue to simmer for 3 minutes more. If the soup is too thick, add additional vegetable stock. Season with additional salt, if needed, and pepper.", + "Ladle the soup into individual bowls, drizzle with olive oil, and garnish with chives and the nigella seeds, if desired. Serve immediately." + ], + "fluff": { + "_recipeFluff": { + "name": "Dun Tynne Leek and Bacon Soup", + "source": "TWOC" + } + } + }, { "name": "Faroe Herring in Oil", "source": "TWOC", @@ -4765,32 +5020,183 @@ } }, { - "name": "Forefathers' Eve Toffee Candy", + "name": "Flamiche", "source": "TWOC", - "page": 75, - "type": "Velen", + "page": 211, + "type": "Toussaint", "diet": "C", "allergenGroups": [], - "makes": "36 pieces", + "serves": { + "exact": 6 + }, "ingredients": [ { - "type": "ingredient", - "entry": "{=amount1/v} cup / {=amount2/v}g granulated sugar", - "amount1": 1, - "amount2": 200 + "type": "entries", + "name": "Yeast Starter", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp whole milk", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp granulated sugar", + "amount1": 0.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp instant yeast, or {=amount2/v}g fresh yeast, crumbled", + "amount1": 1, + "amount2": 8 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp all-purpose flour", + "amount1": 2 + } + ] }, { "type": "ingredient", - "entry": "{=amount1/v} cup / {=amount2/v}ml heavy whipping cream, at room temperature", - "amount1": 0.5, - "amount2": 125 + "entry": "{=amount1/v} cups / {=amount2/v}g all-purpose flour, with more for sprinkling", + "amount1": 1.5, + "amount2": 210 }, { "type": "ingredient", - "entry": "{=amount1/v} Tbsp unsalted butter", - "amount1": 2 + "entry": "{=amount1/v} cup / {=amount2/v}ml whole milk, lukewarm", + "amount1": 0.67, + "amount2": 160 }, - "Kosher salt", + { + "type": "ingredient", + "entry": "{=amount1/v} tsp kosher salt", + "amount1": 0.75 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp extra-virgin olive oil", + "amount1": 2 + }, + { + "type": "entries", + "name": "Filling", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} large leek (white and light-green parts), trimmed and halved lengthwise", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp unsalted butter", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml dry or semidry white wine", + "amount1": 0.25, + "amount2": 60 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} pinches kosher salt", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp / {=amount2/v}ml crème fraîche (see Note) or sour cream", + "amount1": 4.5, + "amount2": 70 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} eggs", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g hard cheese (such as Gruyère), finely grated", + "amount1": 2.5, + "amount2": 70 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} generous pinch freshly grated nutmeg", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} pinch freshly ground black pepper", + "amount1": 1 + } + ] + } + ], + "instructions": [ + { + "type": "entries", + "name": "To Make the Starter:", + "entries": [ + "In a medium bowl, combine the milk, sugar, and yeast and stir until the yeast is fully dissolved. Add the flour and, using a fork, mix until well combined. Cover the bowl with a kitchen towel and let the starter sit until doubled in size, about 20 minutes." + ] + }, + "Lightly flour a work surface.", + "Add the flour, milk, and salt to the bowl with the yeast starter and stir to incorporate into a crumbly, wet dough. Turn the dough onto the prepared work surface and knead until soft and elastic, 4 to 5 minutes. If the dough is still too sticky, sprinkle with additional flour. At the end of kneading, add the olive oil and a sprinkle of flour and knead until the oil is fully incorporated into the dough.", + "Form the dough into a ball, cover with the kitchen towel, and let rise until doubled in size, 1½ to 2 hours.", + { + "type": "entries", + "name": "To Make the Filling:", + "entries": [ + "While the dough is rising, rinse the leek thoroughly, then drain and cut into ¼-inch / 6mm slices.", + "In a medium nonstick skillet over medium heat, melt the butter. Add the leek and cook, stirring occasionally until lightly browned, about 4 minutes. Turn the heat to low, pour in the wine, and let simmer until the liquid evaporates, about 3 minutes. Season with 2 pinches of the salt and set aside.", + "In a small bowl, combine the crème fraîche, eggs, and one-third of the cheese and whisk to incorporate. Season with the nutmeg, pepper, and remaining 1 pinch salt. Add the cooled leek and stir until well combined." + ] + }, + "Preheat the oven to 400°F / 200°C.", + "Once the dough has doubled in size, punch it down and pat it into a round 11-inch / 28cm baking pan or pizza pan. It should be about ⅛-inch / 3mm thick with a ⅓-inch / 1cm raised border all around (like a pizza). Make sure there are no holes in the dough, so the filling can't leak out. Evenly sprinkle the remaining two-thirds cheese over the dough within the border.", + "Bake the dough for 5 minutes, then pull out the rack and quickly spoon the filling into the center, spreading it up to the border. Return the pan to the oven and continue baking until the filling is fully set and lightly browned, 20 to 25 minutes. During the last minutes of baking, check the color often so the crust doesn't get too brown. Transfer the pan to a wire rack and let rest for 2 minutes to cool slightly. Run a knife around the edges of the pan and then remove the flamiche and cut into six wedges.", + "Serve the flamiche hot or at room temperature." + ], + "noteCook": [ + "If you don't have crème fraîche on hand, you can easily make a homemade version. First, sterilize a 1-pint / 500ml jar and its lid with boiling water and then wipe it dry with a paper towel. Pour ¾ cup / 175ml heavy cream and 2 Tbsp buttermilk into the jar and mix thoroughly. Close the jar tightly and let it sit at room temperature for 20 hours for the mixture to thicken. Then put the jar in the refrigerator for 24 hours before using; the mixture will thicken even more and develop a little sour taste.", + "Store in the refrigerator for up to 7 days." + ], + "fluff": { + "_recipeFluff": { + "name": "Flamiche", + "source": "TWOC" + } + } + }, + { + "name": "Forefathers' Eve Toffee Candy", + "source": "TWOC", + "page": 75, + "type": "Velen", + "diet": "C", + "allergenGroups": [], + "makes": "36 pieces", + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g granulated sugar", + "amount1": 1, + "amount2": 200 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml heavy whipping cream, at room temperature", + "amount1": 0.5, + "amount2": 125 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp unsalted butter", + "amount1": 2 + }, + "Kosher salt", { "type": "ingredient", "entry": "{=amount1/v} Tbsp poppy seeds", @@ -4841,6 +5247,223 @@ } } }, + { + "name": "Fox Hollow Toast with Herbs", + "source": "TWOC", + "page": 200, + "type": "Toussaint", + "diet": "C", + "allergenGroups": [], + "serves": { + "exact": 4 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} garlic cloves, minced", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp kosher salt", + "amount1": 0.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp sunflower seeds, finely chopped", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}g chopped fresh flat-leaf parsley", + "amount1": 1.5, + "amount2": 70 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g chopped arugula", + "amount1": 0.75, + "amount2": 40 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp / {=amount2/v}g finely chopped basil", + "amount1": 6, + "amount2": 15 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp extra-virgin olive oil, with more for drizzling", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp unsalted butter, melted", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} loaf sourdough bread", + "amount1": 1 + }, + "Grated hard cheese (such as Grana Padano or Parmesan) for sprinkling" + ], + "instructions": [ + "In a mortar with a pestle, grind together the garlic and salt and then add the sunflower seeds and grind again. Once everything is finely ground, add the parsley, arugula, basil, olive oil, and butter and grind again, until the mixture is the consistency of paste. Set aside.", + "Preheat the oven to 300°F / 150°C. Line a baking sheet with parchment paper.", + "Cut the bread into twelve slices and arrange on the prepared baking sheet. Drizzle with a little olive oil.", + "Bake the bread for 5 minutes. Remove the pan from the oven, generously spread the herb mix on top of each slice, and return the pan to the oven. Continue to bake until slightly browned on top, 8 to 10 minutes more.", + "Sprinkle the toasts with grated cheese and serve immediately." + ], + "noteCook": [ + "Although not a traditional addition, for those who prefer more zing, stir a little lemon zest into the herb mixture." + ], + "fluff": { + "_recipeFluff": { + "name": "Fox Hollow Toast with Herbs", + "source": "TWOC" + } + } + }, + { + "name": "Francollarts Baguette Platter", + "source": "TWOC", + "page": 214, + "type": "Toussaint", + "diet": "X", + "allergenGroups": [], + "serves": { + "exact": 6 + }, + "ingredients": [ + { + "type": "entries", + "name": "Fish Pâté", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/xt} 5-oz / 142g can water-packed solid white tuna, drained", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp mayonnaise", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} hard-boiled eggs, finely chopped", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g chopped fresh dill", + "amount1": 0.33, + "amount2": 20 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} heaping Tbsp chopped fresh flat-leaf parsley", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} chives or green onions, chopped", + "amount1": 2 + }, + "Kosher salt and freshly ground black pepper" + ] + }, + { + "type": "entries", + "name": "Caramelized Onions", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp vegetable oil", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium red onions, thinly sliced", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} pinches kosher salt", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp floral honey", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp water, or as needed", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp balsamic vinegar", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} pinch dried thyme", + "amount1": 1 + } + ] + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g Camembert cheese", + "amount1": 6, + "amount2": 170 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} fresh baguettes, sliced diagonally ½ inch / 1.3cm thick", + "amount1": 2 + }, + "Extra-virgin olive oil for brushing", + "Kosher salt and freshly ground black pepper", + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g chopped walnuts", + "amount1": 0.25, + "amount2": 30 + } + ], + "instructions": [ + { + "type": "entries", + "name": "To Make the Fish Pâté:", + "entries": [ + "In a small bowl, combine the tuna, mayonnaise, eggs, and two-thirds each of the dill, parsley, and chives and, using a fork, thoroughly mash to obtain a paste consistency. Season with salt and pepper. Cover and refrigerate for 30 minutes." + ] + }, + { + "type": "entries", + "name": "To Make the Caramelized Onions:", + "entries": [ + "In a medium nonstick skillet over medium heat, warm the vegetable oil. Add the onions and salt and cook, stirring occasionally with a wooden spoon, until starting to soften, about 5 minutes. Stir in the honey and water, turn the heat to medium-low, and continue to cook, stirring frequently and scraping the bottom of the pan, until the water has evaporated and the onions are very soft and heavily browned, about 25 minutes. (Add small splashes of water every time the onions start to stick to the pan.) Turn the heat to low, stir in the vinegar and thyme, and continue to cook until all the liquid has evaporated and the onions are sticky, about 5 minutes more. Turn off the heat and set aside." + ] + }, + "Preheat the oven to 300°F / 150°C. Line a baking sheet with parchment paper.", + "Thinly slice the Camembert.", + "Brush half of the baguette slices with olive oil, add a few slices of Camembert, and sprinkle with salt and pepper. Arrange the slices on the prepared baking sheet.", + "Bake the topped baguette slices until the Camembert has melted slightly, 5 to 7 minutes, or a little longer if you prefer the cheese to be a little softer. Remove from the oven, transfer the baguettes to a platter. Then add a generous portion of the caramelized onions on top of each slice and garnish with the walnuts.", + "Remove the pâté from the fridge and arrange generous portions on top of the remaining baguette slices. Garnish the pâté with the remaining dill, parsley, and chives.", + "Serve the baguettes immediately." + ], + "fluff": { + "_recipeFluff": { + "name": "Francollarts Baguette Platter", + "source": "TWOC" + } + } + }, { "name": "Fried Chicken Livers with Pears", "source": "TWOC", @@ -5089,6 +5712,115 @@ } } }, + { + "name": "Gélenser Radish and Cabbage Slaw", + "source": "TWOC", + "page": 205, + "type": "Toussaint", + "diet": "C", + "allergenGroups": [], + "serves": { + "exact": 4 + }, + "ingredients": [ + { + "type": "entries", + "name": "Honey-Vinegar Marinade", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} tsp floral honey", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml apple cider vinegar or lemon juice, or as needed", + "amount1": 0.25, + "amount2": 60 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} pinches kosher salt", + "amount1": 2 + } + ] + }, + { + "type": "ingredient", + "entry": "{=amount1/v} radishes, trimmed and thinly sliced", + "amount1": 10 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium carrot, cut into long, thin strips", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g red cabbage, cored and shredded", + "amount1": 7, + "amount2": 200 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g green cabbage, cored and shredded", + "amount1": 7, + "amount2": 200 + }, + "Kosher salt", + { + "type": "ingredient", + "entry": "{=amount1/v} leek (white and green parts), trimmed and halved", + "amount1": 0.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g chopped fresh dill", + "amount1": 0.25, + "amount2": 15 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} sprigs chopped flat-leaf parsley", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp extra-virgin olive oil", + "amount1": 3 + }, + "Freshly ground black pepper", + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp sunflower seeds", + "amount1": 2 + }, + "A splash of apple cider vinegar (optional)" + ], + "instructions": [ + { + "type": "entries", + "name": "To Make the Marinade:", + "entries": [ + "In a small bowl, combine the honey, vinegar, and salt and whisk to incorporate." + ] + }, + "Add the radishes and carrot to the marinade, toss to coat, and then set aside for 30 minutes.", + "In a large bowl, combine both cabbages and 1 tsp salt, toss a few times to incorporate, cover, and set aside until the cabbages have softened a bit, about 20 minutes.", + "Meanwhile, rinse the leek thoroughly, then drain and thinly slice crosswise.", + "Strain the radishes and carrot and reserve the marinade. Place the radishes and carrot in the bowl with the cabbages and add the leek, dill, and parsley.", + "Add the olive oil and ½ tsp pepper to the marinade and whisk thoroughly to combine, then pour over the vegetables and toss to coat. Set this slaw aside for 5 minutes.", + "Warm a small nonstick dry skillet over medium heat. Add the sunflower seeds and toast, shaking the pan occasionally, until slightly browned, about 1 minute. Set aside to cool.", + "Add the sunflower seeds to the slaw bowl and toss to combine. Taste and season with salt, pepper, and the vinegar, if needed.", + "Serve the slaw immediately." + ], + "fluff": { + "_recipeFluff": { + "name": "Gélenser Radish and Cabbage Slaw", + "source": "TWOC" + } + } + }, { "name": "Harborside Zander in Thyme", "source": "TWOC", @@ -7702,9 +8434,7 @@ "page": 146, "type": "Skellige Isles", "diet": "X", - "allergenGroups": [ - "" - ], + "allergenGroups": [], "serves": { "exact": 4 }, @@ -7965,83 +8695,224 @@ "ingredients": [ { "type": "ingredient", - "entry": "{=amount1/v} oz / {=amount2/v}g young beets, with leafy tops (see Note)", + "entry": "{=amount1/v} oz / {=amount2/v}g young beets, with leafy tops (see Note)", + "amount1": 12, + "amount2": 350 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp vegetable oil", + "amount1": 1 + }, + "Kosher salt", + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp apple cider vinegar or lemon juice, or as needed", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}ml buttermilk, cold", + "amount1": 2, + "amount2": 480 + }, + { + "type": "ingredient", + "entry": "Generous {=amount1/v} cup plus {=amount2/v} Tbsp / {=amount3/v}ml sour cream", + "amount1": 0.75, + "amount2": 1.5, + "amount3": 200 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} radishes, stemmed and diced", + "amount1": 5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g cucumber, peeled and grated", + "amount1": 0.5, + "amount2": 60 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g chopped fresh dill, with more for garnishing", + "amount1": 0.25, + "amount2": 15 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp chopped fresh chives, with more for garnishing", + "amount1": 2.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g raspberries (optional)", + "amount1": 0.5, + "amount2": 60 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp granulated sugar, or as needed", + "amount1": 3 + }, + "Freshly ground black pepper", + "Soft-boiled eggs, halved, for serving" + ], + "instructions": [ + "Thoroughly rinse the beets, especially between the leaves, under running water. Cut off the stems and leaves and finely chop them. Then peel the beets and cut them into 1-inch- / 2cm-long thin strips or finely dice.", + "In a medium saucepan over medium-high heat, warm the vegetable oil. Add the beets and fry, stirring occasionally for 5 minutes, then add enough water to cover (about 1½ cups / 360ml) and turn the heat to medium-low. Add two pinches of salt, bring to a gentle simmer, and cook until tender, about 10 minutes. Add the chopped stems and leaves and let simmer for 3 to 4 minutes. Add the vinegar and stir, then turn off the heat and let cool to room temperature. (To speed up the process, place the pan in a large bowl filled with cold water.)", + "Add the buttermilk, sour cream, radishes, cucumber, dill, and chives to the beets and stir vigorously until well combined. Using a spoon, press the raspberries through a fine-mesh sieve over the pot (if using) and discard the seeds. Stir in the sugar and season with salt and pepper. Cover and refrigerate for 1 to 2 hours to let the flavors develop. Add a splash more of buttermilk if the soup is too thick, or more vinegar or sugar to balance the flavor.", + "Serve the soup, chilled, topped with the eggs and garnished with fresh dill and chives.", + "Store the soup in an airtight container in the fridge for up to 2 days." + ], + "noteCook": [ + "If young beets are difficult to find or are not in season, you can substitute an equal amount of peeled and shredded beets and cook as directed until tender. If desired, you can substitute young beet leaves with a handful of baby spinach." + ], + "fluff": { + "_recipeFluff": { + "name": "The Chameleon's Chilled Beetroot Soup", + "source": "TWOC" + } + } + }, + { + "name": "The Cockatrice Inn's Hare Pâté", + "source": "TWOC", + "page": 217, + "type": "Toussaint", + "diet": "X", + "allergenGroups": [], + "serves": { + "exact": 10 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} lb / {=amount2/v}g hare or rabbit legs", + "amount1": 1.5, + "amount2": 700 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g chicken leg", "amount1": 12, "amount2": 350 }, { "type": "ingredient", - "entry": "{=amount1/v} Tbsp vegetable oil", + "entry": "{=amount1/v} oz / {=amount2/v}g slab bacon, cubed", + "amount1": 3.5, + "amount2": 100 + }, + "Lukewarm water as needed", + { + "type": "ingredient", + "entry": "{=amount1/v} bay leaves", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} allspice berries", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} black peppercorns", + "amount1": 5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium yellow onion, halved", "amount1": 1 }, - "Kosher salt", { "type": "ingredient", - "entry": "{=amount1/v} Tbsp apple cider vinegar or lemon juice, or as needed", + "entry": "{=amount1/v} medium carrot, halved", "amount1": 1 }, { "type": "ingredient", - "entry": "{=amount1/v} cups / {=amount2/v}ml buttermilk, cold", - "amount1": 2, - "amount2": 480 + "entry": "{=amount1/v} parsley root or parsnip, halved", + "amount1": 1 }, + "Kosher salt", { "type": "ingredient", - "entry": "Generous {=amount1/v} cup plus {=amount2/v} Tbsp / {=amount3/v}ml sour cream", - "amount1": 0.75, - "amount2": 1.5, - "amount3": 200 + "entry": "{=amount1/v} oz / {=amount2/v}g dried mushroom slices (such as bay bolete or porcini)", + "amount1": 0.5, + "amount2": 15 }, { "type": "ingredient", - "entry": "{=amount1/v} radishes, stemmed and diced", - "amount1": 5 + "entry": "{=amount1/v} slices stale white bread, or {=amount2/v} stale roll", + "amount1": 2, + "amount2": 1 }, { "type": "ingredient", - "entry": "{=amount1/v} cup / {=amount2/v}g cucumber, peeled and grated", - "amount1": 0.5, - "amount2": 60 + "entry": "{=amount1/v} oz / {=amount2/v}g chicken livers", + "amount1": 7, + "amount2": 200 }, { "type": "ingredient", - "entry": "{=amount1/v} cup / {=amount2/v}g chopped fresh dill, with more for garnishing", + "entry": "{=amount1/v} Tbsp vegetable oil or lard, with more for greasing (optional)", + "amount1": 1 + }, + "Freshly ground black pepper", + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g chopped fresh flat-leaf parsley", "amount1": 0.25, "amount2": 15 }, { "type": "ingredient", - "entry": "{=amount1/v} Tbsp chopped fresh chives, with more for garnishing", - "amount1": 2.5 + "entry": "{=amount1/v} Tbsp dried marjoram, or as needed", + "amount1": 1 }, { "type": "ingredient", - "entry": "{=amount1/v} cup / {=amount2/v}g raspberries (optional)", - "amount1": 0.5, - "amount2": 60 + "entry": "{=amount1/v} tsp ground ginger, or as needed", + "amount1": 1 }, { "type": "ingredient", - "entry": "{=amount1/v} tsp granulated sugar, or as needed", + "entry": "{=amount1/v} pinches freshly grated nutmeg, or as needed", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} eggs, separated", "amount1": 3 }, - "Freshly ground black pepper", - "Soft-boiled eggs, halved, for serving" + { + "type": "ingredient", + "entry": "{=amount1/v} to {=amount2/v} Tbsp chicken stock or vegetable stock (optional)", + "amount1": 2, + "amount2": 3 + }, + "Bread crumbs for sprinkling", + "Sliced fresh bread for serving" ], "instructions": [ - "Thoroughly rinse the beets, especially between the leaves, under running water. Cut off the stems and leaves and finely chop them. Then peel the beets and cut them into 1-inch- / 2cm-long thin strips or finely dice.", - "In a medium saucepan over medium-high heat, warm the vegetable oil. Add the beets and fry, stirring occasionally for 5 minutes, then add enough water to cover (about 1½ cups / 360ml) and turn the heat to medium-low. Add two pinches of salt, bring to a gentle simmer, and cook until tender, about 10 minutes. Add the chopped stems and leaves and let simmer for 3 to 4 minutes. Add the vinegar and stir, then turn off the heat and let cool to room temperature. (To speed up the process, place the pan in a large bowl filled with cold water.)", - "Add the buttermilk, sour cream, radishes, cucumber, dill, and chives to the beets and stir vigorously until well combined. Using a spoon, press the raspberries through a fine-mesh sieve over the pot (if using) and discard the seeds. Stir in the sugar and season with salt and pepper. Cover and refrigerate for 1 to 2 hours to let the flavors develop. Add a splash more of buttermilk if the soup is too thick, or more vinegar or sugar to balance the flavor.", - "Serve the soup, chilled, topped with the eggs and garnished with fresh dill and chives.", - "Store the soup in an airtight container in the fridge for up to 2 days." - ], - "noteCook": [ - "If young beets are difficult to find or are not in season, you can substitute an equal amount of peeled and shredded beets and cook as directed until tender. If desired, you can substitute young beet leaves with a handful of baby spinach." + "In a large Dutch oven over high heat, combine the hare legs, chicken leg, and bacon and cook until slightly browned, about 2 minutes, then flip the meat and cook for 2 minutes more. Turn the heat to low, pour in enough water to cover the meat, then add the bay leaves, allspice berries, and peppercorns. Cover and let simmer for about 1 hour. Add the onion, carrot, and parsley root and continue to simmer until the meat becomes soft and starts to fall off the bones, about 1 hour more. About 15 minutes before the end of cooking, add 2 tsp salt and stir gently.", + "Meanwhile, rinse the mushrooms with cold water, place in a small bowl, cover with lukewarm water, and let soak for 40 minutes. Strain and reserve the soaking water. Set mushrooms aside.", + "Strain the meat and vegetables, reserving the stock, and let cool. When the hare legs and chicken leg are lukewarm, pull the meat from the bones. Discard the bones, skin, bay leaves, allspice berries, and peppercorns. Transfer the meat to a big bowl, along with the cooked vegetables and bacon, and set aside.", + "In a separate small bowl, combine the bread with some of the reserved stock and let soak for 20 minutes. Then drain the bread, squeeze out the excess liquid, and add to the bowl with the meat and vegetables.", + "Trim and discard any connective tissue and fat residue from the livers, halve the larger livers so all the pieces are of similar size, and then pat dry with paper towels.", + "In a medium nonstick skillet over medium-high heat, warm the vegetable oil. Add the livers and cook until browned, about 2 minutes. Then, using tongs, flip the livers (being careful not to puncture them) and cook for 2 minutes more. Turn the heat to low, add the drained mushrooms and 1 to 2 Tbsp of their soaking water, stir, and continue to cook until the water has evaporated, about 2 minutes more. Turn off the heat, season with a pinch each of salt and pepper, transfer the livers and mushrooms to the bowl with the meat and vegetables, and let cool to room temperature.", + "When the ingredients have cooled, pass the meat-vegetable mixture through a meat grinder three times or, using a food processor, pulse the mixture until it has a smooth, uniform consistency, like a thick purée. Transfer the meat mixture to a bowl; add the parsley, marjoram, ginger, nutmeg, 1 tsp salt, and 1 tsp pepper; and, using a fork, mix thoroughly. Taste and season with additional salt and spices, if desired; it should be well seasoned at this point. Add the egg yolks and stir to incorporate.", + "Preheat the oven to 350°F / 180°C. Line a 9 by 5-inch / 23 by 13cm loaf pan or terrine with parchment paper or grease with vegetable oil. Sprinkle with bread crumbs.", + "Place the egg whites in a medium metal bowl, add a pinch of salt, and, using a whisk, whip into stiff peaks.", + "Using a spatula, gently fold the egg whites into the meat mixture. Check the consistency; it should be well combined and moist but not runny\u2014a good indicator is if you hear squelching sounds when you tap the top with your fingers. If it's too dry, stir in the chicken stock as needed; if it's too moist, sprinkle in some bread crumbs. Transfer the mixture to the prepared pan, and then, using your palm, flatten the top.", + "Bake the pâté for 15 minutes. Then turn the oven temperature to 300°F / 150°C and continue baking until golden brown on top, 60 to 70 minutes. If the top begins to get too brown, cover it with a piece of parchment paper or aluminum foil. At the end of baking, poke a wooden skewer into the middle of the pâté\u2014if the skewer comes out clean, the pâté is ready; if not, continue cooking for a few minutes more.", + "Let the pâté cool to room temperature, then run a knife around the edges and invert onto a cutting board or serving plate. It can be served right away, but if refrigerated overnight, it will become firmer and will have a richer flavor. Serve with slices of freshly baked bread." ], "fluff": { "_recipeFluff": { - "name": "The Chameleon's Chilled Beetroot Soup", + "name": "The Cockatrice Inn's Hare Pâté", "source": "TWOC" } } @@ -8820,6 +9691,117 @@ } } }, + { + "name": "Wight's Sorrel Soup", + "source": "TWOC", + "page": 208, + "type": "Toussaint", + "diet": "X", + "allergenGroups": [], + "serves": { + "exact": 4 + }, + "ingredients": [ + { + "type": "entries", + "name": "Rib Stock", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} lb / {=amount2/v}g pork ribs", + "amount1": 1, + "amount2": 450 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} qt / {=amount2/v}L water", + "amount1": 2, + "amount2": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium carrots, halved", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} parsley roots or parsnips, halved", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} celery stalk, halved", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium yellow onion, halved", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} leek (white and green parts), trimmed and halved lengthwise", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} bay leaf", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} allspice berries", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp kosher salt", + "amount1": 1.5 + } + ] + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp unsalted butter", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/xt} 10.6-oz / 300g jar brined sorrel (see Note)", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp / {=amount2/v}ml heavy cream", + "amount1": 7, + "amount2": 100 + }, + "Kosher salt and freshly ground black pepper", + "Hard-boiled eggs or mashed potatoes for serving" + ], + "instructions": [ + { + "type": "entries", + "name": "To Make the Stock:", + "entries": [ + "Wash the pork ribs under cold running water, place in a large saucepan over high heat, cover with the 2 qt / 2L water, and bring to a boil. Turn the heat to low and bring to a simmer. Using a slotted spoon, occasionally skim and discard any accumulated foam from the surface. After 30 minutes, add the carrots, parsley roots, celery, onion, leek, bay leaf, allspice berries, and salt. Cover and continue to simmer until the meat and vegetables are soft, about 1½ hours. Strain the stock. Discard the meat and vegetables (see Note), then return the remaining stock to the saucepan." + ] + }, + "In a medium nonstick skillet over medium heat, melt the butter. Add the sorrel with its brine and stir-fry for 3 minutes, then stir into the strained stock and let simmer, uncovered, for 10 minutes.", + "Gradually pour the cream into the saucepan while stirring vigorously with a wooden spoon. Season with salt and pepper, if desired, and continue to simmer for 3 to 5 minutes.", + "Ladle the soup into individual bowls. Serve immediately with hard-boiled egg halves or mashed potatoes on the side." + ], + "noteCook": [ + "You can use up the meat from the stock by pulling it from the cooked rib bones and adding to the soup or eating it separately with hunks of bread. And you can make a simple salad with the cooked vegetables, except for the leek and onion, by dicing them and then combining with mayonnaise, diced {@recipe Academy All-Nighter Brined Cucumbers|TWOC|Brined Cucumbers}, and chopped apples. Season with salt and pepper.", + "If you can't find brined sorrel, use ½ lb / 225g of chopped fresh sorrel." + ], + "fluff": { + "_recipeFluff": { + "name": "Wight's Sorrel Soup", + "source": "TWOC" + } + } + }, { "name": "Willoughby Roast Chicken", "source": "TWOC", @@ -8938,6 +9920,89 @@ } } }, + { + "name": "Wine Kissel", + "source": "TWOC", + "page": 219, + "type": "Toussaint", + "diet": "C", + "allergenGroups": [], + "serves": { + "exact": 2 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml dry or semidry red wine", + "amount1": 0.5, + "amount2": 120 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g fresh or frozen raspberries", + "amount1": 0.67, + "amount2": 80 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g fresh or frozen sour cherries, pitted", + "amount1": 0.33, + "amount2": 25 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp dried cranberries", + "amount1": 1.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml water", + "amount1": 0.5, + "amount2": 120 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp potato starch", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp floral honey", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} pinch kosher salt", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} pinch ground cloves (optional)", + "amount1": 1 + }, + "Whipped cream for serving (optional)" + ], + "instructions": [ + "In a medium saucepan over low heat, combine the wine, raspberries, cherries, cranberries, and ¼ cup / 60ml of the water and slowly bring to a simmer.", + "In a liquid measuring cup, combine the remaining ¼ cup / 60ml water and the potato starch, whisk to incorporate, and then slowly pour it into the saucepan, while stirring constantly. Bring the mixture to a simmer, stirring frequently, and cook until it thickens and resembles fruit jelly, about 2 minutes. Turn off the heat; add the honey, salt, and cloves (if using); and stir to combine. Pour the mixture into small bowls or cups and let cool.", + "Serve the kissel slightly chilled or at room temperature, topped with a dollop of whipped cream, if desired." + ], + "noteCook": [ + { + "type": "entries", + "name": "Variation:", + "entries": [ + "To use this as an accompaniment for meats, such as {@recipe The Cockatrice Inn's Hare Pâté|TWOC|Hare Pâté}, decrease the potato starch by half and replace the ¼ cup / 60ml water with an additional 2 Tbsp red wine. Continue as directed but omit the honey. Once the mixture has boiled, mash the fruits with a fork for a thicker consistency. Set aside to cool before serving." + ] + } + ], + "fluff": { + "_recipeFluff": { + "name": "Wine Kissel", + "source": "TWOC" + } + } + }, { "name": "Zerrikanian Spice Blend", "source": "TWOC", @@ -9618,6 +10683,22 @@ } ] }, + { + "name": "Flamiche", + "source": "TWOC", + "entries": [ + "The village of Flovive was named after a raftsman named Flavien. According to legend, he saved the duchy from a plague of frogs by serenading the amphibians on his fiddle and coaxing them to follow him beyond its confines. Each year, a multi-day festival is held to commemorate this event, which I very much wished to attend. Upon my arrival in Flovive, I decided, as usual, to sample the local cuisine while watching a musicians' parade inaugurate the festivities. At the Barrel and Bung, they served flamiche, a dish that has been the villagers' pride for years and, like everything in Toussaint, has a story behind its inception. It apparently all began with an unfortunate mishap. As a Tufo vineyard worker's wife was entering the village square, she tripped and fell, causing the eggs, cheese, and cream in her basket to blend together. A friend came to her aid and suggested they rescue the mess by removing any eggshells and baking the mish-mashed ingredients with the bread dough the friend had been kneading. The current version of flamiche enriches the traditional base of fluffy dough with its creamy filling by adding leeks stewed in local white wine. The dish is enjoyed both as a snack and as a main meal in many households throughout the duchy." + ], + "images": [ + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_213.webp" + } + } + ] + }, { "name": "Forefathers' Eve Toffee Candy", "source": "TWOC",